Cranberry Orange Muffins
Bright, zesty, and bursting with juicy cranberries, these cranberry orange muffins are a festive treat perfect for breakfast, snacking, or holiday gifting. They’re soft, fluffy, and finished with a simple citrus glaze that makes every bite irresistible.
Why you’ll love this recipe:
- Easy to make and simple ingredients – All you need is two bowls, a whisk, and a spatula to make these delicious cranberry orange muffins. There are no fancy ingredients and you can whip up these muffins in a matter of minutes.
- Moist and bursting with flavor – These muffins are incredibly moist and bursting with the bright flavors of citrus and tangy cranberries.
- Even better than Starbucks and McDonalds – Not overly sweet, packed with real orange flavor, plenty of cranberries, and freshly made with no preservatives.
If you love the combination of cranberries and orange, try my Cranberry Orange Scones and Cranberry Orange Bread. And if you like cranberries and white chocolate try these White Chocolate Cranberry Cookies and Cranberry Bliss Bars.
Or if you are in the mood for muffins, try these fan-favorites Chocolate Chip Muffins and Blueberry Streusel Muffins
Ingredients you’ll need and why:
- All-purpose flour: Provides structure to the muffins by forming a network of gluten when combined with liquid ingredients.
- Baking powder: Acts as a leavening agent, helping the muffins rise and achieve a light, fluffy texture.
- Salt: Enhances the flavor of the muffins and balances the sweetness.
- Vegetable oil: Adds moisture and tenderness to the muffins.
- Sugar: Sweetens the muffins while contributing to their moist texture and slightly golden crust.
- Eggs: Provide structure, moisture, and richness, while helping to bind the ingredients together.
- Milk: Adds moisture, helps activate the baking powder, and creates a soft crumb.
- Orange zest: Adds a concentrated citrus aroma and flavor to complement the cranberries.
- Vanilla extract: Enhances the overall taste profile with a subtle sweetness and depth.
- Fresh cranberries: Provide bursts of tartness, color, and fresh flavor to the muffins.
How to make cranberry orange muffins:
(The full written and printable recipe is further below.)
Step #1) In a large mixing bowl, toss together the flour, baking powder, and salt.
Step #2) In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, vanilla extract, and orange zest.
Step #3) Add the wet ingredients to the dry ingredients and mix until almost combined. Fold in the cranberries.
Step #4) Divide the batter evenly into a greased muffin pan. Bake at 425F for 5 minutes then 350F for 12-15 minutes.
How to substitute with frozen or dried cranberries:
- Frozen – Do not thaw. Add the frozen cranberries into the batter as if you were using fresh cranberries and bake for a few minutes longer until a toothpick inserted into the center comes out clean.
- Dried – Soak the dried cranberries in hot water for 10 minutes to soften. Pat them dry with a paper towel and add to the batter as instructed. Please note that the taste and texture of dried cranberries are not the same as fresh. They are sweeter and chewy like raisins.
How to store cranberry orange muffins:
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If you store them in the fridge, you can warm up the muffins in the microwave for about 30 seconds or in the oven at 350F for 5-10 minutes.
How to freeze cranberry orange muffins:
Place the muffins in a freezer-safe container or ziplock bag and store in the freezer for up to 3 months. Don’t forget to label and date. When ready to consume, thaw overnight in the fridge or on the counter for an hour. Then reheat in the oven at 350F for 10 minutes to freshen up the muffins.
If you’ve tried this Cranberry Orange Muffin Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cranberry Orange Muffins
Ingredients
- 2 & 1/2 cups (310g) all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) milk
- 1 tsp vanilla extract
- zest of one orange, about 1 tbsp
- 1 & 1/2 cups (150g) fresh cranberries
Optional glaze:
- 1/2 cup powdered sugar
- 1 Tbsp freshly squeezed orange juice , plus more if needed
Instructions
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, toss together the flour, baking powder and salt. Set aside.2 & 1/2 cups (310g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp salt
- In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, vanilla, and orange zest.1/2 cup (120ml) vegetable oil, 1 cup (200g) granulated sugar, 2 large eggs, 1/2 cup (120ml) milk, 1 tsp vanilla extract, zest of one orange
- Slowly add to the dry ingredients. Mix until JUST combined, then fold in the cranberries. Divide the batter into the 12 muffin cups.1 & 1/2 cups (150g) fresh cranberries
- Bake at 425°F for 5 minutes, then reduce the oven temp to 350°F and bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 5-10 minutes and remove the muffins from the pan to cool on a wire rack.
- Mix together the powdered sugar and orange juice until smooth. Add a little more juice only if needed. Drizzle over cooled muffins.1/2 cup powdered sugar, 1 Tbsp freshly squeezed orange juice
Notes
This post was originally published on Jan 13th, 2017 and has been recently updated with more information.
First time making cranberry orange muffins. Yum! I used a Texas muffin pan for 6 giant muffins and topped with a little turbinado sugar for added crunch. Husband agrees, “save that recipe!” Thank you!
You’re very welcome and thank you for the rave review, Jessica. Enjoy and happy holidays!
Wonderful muffins! Followed the directions exactly and they were a crowd pleaser. Shared with so many people already, thank you.
You’re very welcome and thank you for sharing, Aleasha!
OMG I just made these muffins and they’re amazing! I’m not a baker and have been trying a variety of muffin recipes with mixed success (sometimes they’re OK, sometimes they’re too dense, sometimes they’re too mushy). This recipe was easy, foolproof and delicious.
I am going to check out all the other recipes here now. I’m a believer!
Thank you for your rave review, Pete! You have to try my bakery-style chocolate chip muffins and blueberry streusel muffins next. They are a fan favorite.
They came out wonderful! I used dried cranberries and a very pulpy OJ then added a tbs of chia seeds to recipe for a little fiber.
Delicious. The only change I made to the recipe is to first cut the cranberries in half. The berries I think are more flavorful and less sour.
This is my all-time favorite muffin recipe. Easy, quick, and delicious!
Great recipe. Used Partridgeberries instead of cranberries Muffins were nice & big. Delicious .
Thank you .
You’re welcome! I’m glad you like it:)
Perfection! I added extra cranberries!
These muffins are amazing, I was just wondering how long would they take in oven if made mini muffins with the cranberries chopped slightly? Thanks
Mini muffins usually take about 10-12 minutes baked at 375F all the way through.
Hi I have some buttermilk to use up and want to make these muffins as I have everything else, could I use the buttermilk instead of milk? Thanks
Yes, you can use buttermilk instead. Enjoy and have a great week!
Hello! Do you think I can do these with a cupcake pan?
Yes, you can use a cupcake pan. Enjoy!
Very easy recipe to follow. I substituted whole wheat flour and oat bran. I used unsweetened applesauce for the oil. They turn out super moist
Thank you for your kind words! I’m glad you enjoyed them:)
I made these muffins today almost word for word. And, they are amazing! Tastes like they came from a bakery… The only change I made was to add a little less sugar than called for, only because I like my muffins slightly less sweet than average. For those who are using OJ from the carton: IMO it’s worth it to go and get 2 oranges from the grocery store and squeeze the juice yourself for this recipe. The fresh taste makes all the difference. 🙂
Thank you for your lovely comment and I’m happy to hear that you think they are amazing!
Great recipe! I did cut down the sugar to 1 cup. Baked at 425 degrees for 5 minutes then 15 minutes at 375 degrees. I made 11 large muffins. I will be making again.
Love these muffins! Make them very often for years now.
Sometimes if I don’t have an orange I’ll switch it up and make lemon raspberry or blueberry. Most of the time I only have frozen fruit, they always turn out great!
Thanks for the great recipes on your site
You’re very welcome and thank you for your kind words, Jenny!
Searched through a few online recipes and decided to use yours as the main one to follow. I did do some slight alterations & wanted to add them in for anyone else who might be interested. I put two cups of orange juice to simmer till it reduced at about half the amount. I turned the stove off and added in the needed amount of dried cranberries & let them soak. I also added in maybe a tbsp of cinnamon as well. Stirred it & let it sit. Then strained the cranberries & saved the juice to add in later when mixing all the wet ingredients. I also added more cinnamon, nutmeg and some clove to the dry mix. I didnt have an orange or lemon to zest but I did have limes. The lime zest worked out fine. Over all it turned out fantastic. I also did a loaf instead of muffins. I think I have found the recipe I will keep. This one is great and hoping to use fresh cranberries next time. Thank you for sharing it.
You’re very welcome, Drea. I’m glad you liked it and great idea soaking the dried cranberries in an orange juice concentrate!
OMG so Yummy, this recipe is indeed a keeper. Best I’ve found in my 66 years.
I highly recommend you make a double batch out the gate, otherwise you won’t get an opportunity to store for 3 to 5 days, or freeze, they’ll be gone.
Hadzzard Warning: Addicting (Perfect combo of tart and sweet and so easy to make).
I made recipie as written.
I did reduce Surgar to 1 cup because I used sweeten dried cranberries, as recommended.
I used 1 Cup Sugar , 3/4 cup White and 1/4 cup light Brown.
I covered the dried cranberries with water, heated in microwave for 2 minutes then let sit for 10 minutes, poured into colander, sprinkled with 1 tablespoon White Sugar, let drain while I prepared batter.
Love these muffins as did all who ate.
Duplicate Recipie, your going to be asked for a copy.
Much Gratitude, for posting, my family and friends really enjoyed.
Awe, thank you so much for your kind words, Beth. I’m so happy you, and your friends and family enjoyed it that much! xoxo
Can you omit the orange zest? Would like to make these today but I don’t have any oranges to zest.
Yes, you can omit the orange zest and add another teaspoon of vanilla extract or replace it with lemon zest if you happen to have. Enjoy the muffins and have a great day!
Do you sift your flour? I’m not a sifter but read that helps with some baked goods, making them lighter and fluffier.
Hi Bethany,
Only when the recipe specifies to sift the flour. However, I do buy pre-sifted flour and fluff my flour with a fork before measuring. I hope that helps and please feel free to reply back with any further questions:)
I’ve made the muffins. SUPER good now I want to make this into a loaf. What is the oven temperature and how long should I cook it?
I’m glad you liked the muffins and thank you for the stars! To convert this recipe into a loaf, bake at 350F for about 45-60 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
Can I use straight orange juice instead of milk
Sure, I don’t see why not. Hope you enjoy the muffins!